CN105146466A - Solid compound seasoning - Google Patents
Solid compound seasoning Download PDFInfo
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- CN105146466A CN105146466A CN201510637934.0A CN201510637934A CN105146466A CN 105146466 A CN105146466 A CN 105146466A CN 201510637934 A CN201510637934 A CN 201510637934A CN 105146466 A CN105146466 A CN 105146466A
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- powder
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- chicken
- disodium
- solid compound
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 18
- 239000007787 solid Substances 0.000 title claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 83
- 241000287828 Gallus gallus Species 0.000 claims abstract description 29
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 12
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 12
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 12
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 12
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 12
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 12
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000013976 turmeric Nutrition 0.000 claims abstract description 12
- 239000012138 yeast extract Substances 0.000 claims abstract description 12
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 11
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 11
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 11
- 241000722363 Piper Species 0.000 claims description 11
- 241000949456 Zanthoxylum Species 0.000 claims description 11
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 11
- 235000007215 black sesame Nutrition 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- 239000002773 nucleotide Substances 0.000 claims description 11
- 125000003729 nucleotide group Chemical group 0.000 claims description 11
- ZMQBAPPSYGILGT-UHFFFAOYSA-N sodium;2,3-bis(hydroxymethyl)butanedioic acid Chemical compound [Na+].OCC(C(O)=O)C(CO)C(O)=O ZMQBAPPSYGILGT-UHFFFAOYSA-N 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 8
- 238000010411 cooking Methods 0.000 abstract description 6
- 235000014347 soups Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 108010064851 Plant Proteins Proteins 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 abstract 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 abstract 1
- 229960005164 acesulfame Drugs 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000021118 plant-derived protein Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 description 17
- 239000002304 perfume Substances 0.000 description 16
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to solid compound seasoning. The solid compound seasoning is characterized by being prepared from, by weight, 38-48 parts of monosodium glutamate, 24-40 parts of edible salt, 3-6 parts of white sugar, 5-12 parts of edible starch, 3-6 parts of maltodextrin, 1-3 parts of yeast extract, 1-3 parts of soybean protein powder, 1-3 parts of hydrolysis plant protein powder, 2-4 parts of chicken paste state essence, 2-4 parts of chicken bruillon, 1-2 parts of chicken powder, 0.5-1.5 parts of ground pepper, 0.5-1.5 parts of paprika powder, 0.5-1.5 parts of chilli powder, 0.5-1 part of sesame powder, 0.5-1 part of shallots, 0.5-1 part of garlic, 0.5-1 part of ginger powder, 0.01-0.03 part of turmeric, 0.5-1 part of ethyl maltol, 1-3 parts of disodium 5'-ribonucleotide, 0.1-0.3 part of disodium succinate and 0.05-0.08 part of acesulfame. The compound seasoning tastes fresh, pungent and spicy, has natural and strong fragrance, and is rich in nutrient and suitable for all kinds of dishes and cooking modes of soup cooking, saute-stir and broth.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of solid compound seasoner.
Background technology
Solid seasoning is of a great variety in the market, taste is different, because the cooking culture of each region there are differences with everyone sense of taste hobby, general flavoring manufacturer is when producing flavoring, the some tastes in flavoring can be given prominence to, such as northerner's taste is partially salty, the ratio of geavy salt will be added in flavoring, such as people from Jiangsu and Zhejiang Provinces taste is partially fresh and sweet, the content of sugar and monosodium glutamate will be increased in flavoring, such as Hunan, river population is highly seasoned vinegar-pepper again, will improve the composition of spice in flavoring.But, the epoch flourishing in this traffic, information is universal, different regions, different cooking cultures starts slowly to merge, and northerner pursues salty no longer simply, and people from Jiangsu and Zhejiang Provinces is no longer persistent in fresh and sweet, people from Hunan, river also starts to attempt other tastes, therefore, market needed a kind of not only fresh fragrant and sweet U.S.A badly but also be no lack of spicy strong compound flavoring, to adapt to the demand of cooking culture fast development.
Summary of the invention
In view of the blank on market, the present invention's innovation provides the compound flavoring of a kind of solid, this solid compound seasoner is characterized in that the parts by weight of raw materials proportioning of described solid compound seasoner is: monosodium glutamate 38-48, edible salt 24-40, white granulated sugar 3-6, food starch 5-12, maltodextrin 3-6, yeast extract 1-3, soybean protein powder 1-3, hydrolyzed vegetable protein matter powder 1-3, chicken paste state essence 2-4, chicken extract 2-4, chicken powder 1-2, pepper powder 0.5-1.5, zanthoxylum powder 0.5-1.5, chilli powder 0.5-1.5, black sesame powder 0.5-1, spring onion 0.5-1, garlic 0.5-1, ginger powder 0.5-1, turmeric 0.01-0.03, ethyl maltol 0.5-1, 5 '-flavour nucleotide disodium 1-3, disodium succinate 0.1-0.3, acesulfame potassium 0.05-0.08.
Monosodium glutamate 42, edible salt 28, white granulated sugar 4.5, food starch 8.5, maltodextrin 5, yeast extract 1.8, soybean protein powder 1.8, hydrolyzed vegetable protein matter powder 1.8, chicken paste essence 3.5, chicken extract 3.5, chicken powder 2.0, pepper powder 1.5, zanthoxylum powder 1.5, chilli powder 1.5, black sesame powder 1, spring onion 1, garlic 1, ginger powder 1, turmeric 0.01, ethyl maltol 0.5,5 '-flavour nucleotide disodium 3, disodium succinate 0.12, acesulfame potassiums 0.06.
Monosodium glutamate 40, edible salt 30, white granulated sugar 4.5, food starch 9.0, maltodextrin 5, yeast extract 1.5, soybean protein powder 1.5, hydrolyzed vegetable protein matter powder 1.5, chicken paste essence 3, chicken extract 3, chicken powder 1.5, pepper powder 0.8, zanthoxylum powder 0.7, chilli powder 0.7, black sesame powder 1, spring onion 1, garlic 1, ginger powder 1, turmeric 0.01, ethyl maltol 0.5,5 '-flavour nucleotide disodium 2.5, disodium succinate 0.12, acesulfame potassiums 0.06.
Monosodium glutamate 38, edible salt 35, white granulated sugar 5, food starch 10, maltodextrin 5, yeast extract 1.2, soybean protein powder 1.2, hydrolyzed vegetable protein matter powder 1.2, chicken paste essence 2.5, chicken extract 2.5, chicken powder 1, pepper powder 0.6, zanthoxylum powder 0.6, chilli powder 0.6, black sesame powder 1, spring onion 0.7, garlic 0.7, ginger powder 0.8, turmeric 0.02, ethyl maltol 0.5,5 '-flavour nucleotide disodium 2, disodium succinate 0.1, acesulfame potassiums 0.05.
According to the compound flavoring of one provided by the invention, there is the mouthfeels such as fresh perfume (or spice) is spicy, naturally strong, and containing chicken paste essence in the present invention, chicken extract and chicken powder (chicken paste essence, chicken extract and chicken powder all adopt, and market is sold), not only there is the deliciousness of chicken flavor, and be rich in nutrition, be applicable to various dish, Baoshang, sliding to fry, the cooking method such as at the bottom of soup.
Detailed description of the invention
Embodiment 1: monosodium glutamate 42, edible salt 30, white granulated sugar 4.5, food starch 8.5, maltodextrin 5, yeast extract 1.5, soybean protein powder 1.5, hydrolyzed vegetable protein matter powder 1.5, chicken paste essence 3, chicken extract 3, chicken powder 1.5, pepper powder 0.8, zanthoxylum powder 1, chilli powder 1, black sesame powder 1, spring onion 1, garlic 1, ginger powder 1, turmeric 0.01, ethyl maltol 0.5,5 '-flavour nucleotide disodium 2.5, disodium succinate 0.12, acesulfame potassiums 0.06.
The solid compound seasoner this embodiment made, as sample 1, adds appropriate warm water, is modulated into liquid state, so that attempt, by the trial test of 20 cooks, draws the result as table 1.
Note: +++ obviously can feel that fresh perfume (or spice) is spicy; ++ can feel that fresh perfume (or spice) is spicy; + there is fresh perfume (or spice) spicy, when not obvious;-do not feel that fresh perfume (or spice) is spicy
Table 1:
Embodiment 2: monosodium glutamate 40, edible salt 30, white granulated sugar 4.5, food starch 9.0, maltodextrin 5, yeast extract 1.5, soybean protein powder 1.5, hydrolyzed vegetable protein matter powder 1.5, chicken paste essence 3, chicken extract 3, chicken powder 1.5, pepper powder 0.8, zanthoxylum powder 0.7, chilli powder 0.7, black sesame powder 1, spring onion 1, garlic 1, ginger powder 1, turmeric 0.01, ethyl maltol 0.5,5 '-flavour nucleotide disodium 2.5, disodium succinate 0.12, acesulfame potassiums 0.06.
The solid compound seasoner this embodiment made, as sample 2, adds appropriate warm water, is modulated into liquid state, so that attempt, by the trial test of 20 cooks, draws the result as table 2.
Note: +++ obviously can feel that fresh perfume (or spice) is spicy; ++ can feel that fresh perfume (or spice) is spicy; + there is fresh perfume (or spice) spicy, when not obvious;-do not feel that fresh perfume (or spice) is spicy
Table 2:
Embodiment 3: monosodium glutamate 38, edible salt 35, white granulated sugar 5, food starch 10, maltodextrin 5, yeast extract 1.2, soybean protein powder 1.2, hydrolyzed vegetable protein matter powder 1.2, chicken paste essence 2.5, chicken extract 2.5, chicken powder 1, pepper powder 0.6, zanthoxylum powder 0.6, chilli powder 0.6, black sesame powder 1, spring onion 0.7, garlic 0.7, ginger powder 0.8, turmeric 0.02, ethyl maltol 0.5,5 '-flavour nucleotide disodium 2, disodium succinate 0.1, acesulfame potassiums 0.05.
The solid compound seasoner this embodiment made, as sample 3, adds appropriate warm water, is modulated into liquid state, so that attempt, by the trial test of 20 cooks, draws the result as table 3.
Note: +++ obviously can feel that fresh perfume (or spice) is spicy; ++ can feel that fresh perfume (or spice) is spicy; + there is fresh perfume (or spice) spicy, when not obvious;-do not feel that fresh perfume (or spice) is spicy
Table 3:
Through above-mentioned test, it is spicy that embodiment 1 has stronger fresh perfume (or spice), the consumer that appropriate taste is heavier; It is spicy that embodiment 2 also has fresh perfume (or spice), but compare embodiment 1, lighter, the consumer that more appropriate taste is lighter; It is spicy that embodiment 3 also has fresh perfume (or spice), compares embodiment 1, also want lighter, but the food additives content of the inside is few, the consumer of more suitable pursuit health diet.
Claims (4)
1. a solid compound seasoner, it is characterized in that the parts by weight of raw materials proportioning of described solid union flavoring is: monosodium glutamate 38-48, edible salt 24-40, white granulated sugar 3-6, food starch 5-12, maltodextrin 3-6, yeast extract 1-3, soybean protein powder 1-3, hydrolyzed vegetable protein matter powder 1-3, chicken paste state essence 2-4, chicken extract 2-4, chicken powder 1-2, pepper powder 0.5-1.5, zanthoxylum powder 0.5-1.5, chilli powder 0.5-1.5, black sesame powder 0.5-1, spring onion 0.5-1, garlic 0.5-1, ginger powder 0.5-1, turmeric 0.01-0.03, ethyl maltol 0.5-1, 5 '-flavour nucleotide disodium 1-3, disodium succinate 0.1-0.3, acesulfame potassium 0.05-0.08.
2. a kind of solid compound seasoner according to claim 1, is characterized in that: monosodium glutamate 42, edible salt 28, white granulated sugar 4.5, food starch 8.5, maltodextrin 5, yeast extract 1.8, soybean protein powder 1.8, hydrolyzed vegetable protein matter powder 1.8, chicken paste essence 3.5, chicken extract 3.5, chicken powder 2.0, pepper powder 1.5, zanthoxylum powder 1.5, chilli powder 1.5, black sesame powder 1, spring onion 1, garlic 1, ginger powder 1, turmeric 0.01, ethyl maltol 0.5,5 '-flavour nucleotide disodium 3, disodium succinate 0.12, acesulfame potassiums 0.06.
3. a kind of solid compound seasoner according to claim 1, is characterized in that: monosodium glutamate 40, edible salt 30, white granulated sugar 4.5, food starch 9.0, maltodextrin 5, yeast extract 1.5, soybean protein powder 1.5, hydrolyzed vegetable protein matter powder 1.5, chicken paste essence 3, chicken extract 3, chicken powder 1.5, pepper powder 0.8, zanthoxylum powder 0.7, chilli powder 0.7, black sesame powder 1, spring onion 1, garlic 1, ginger powder 1, turmeric 0.01, ethyl maltol 0.5,5 '-flavour nucleotide disodium 2.5, disodium succinate 0.12, acesulfame potassiums 0.06.
4. a kind of solid compound seasoner according to claim 1, is characterized in that: monosodium glutamate 38, edible salt 35, white granulated sugar 5, food starch 10, maltodextrin 5, yeast extract 1.2, soybean protein powder 1.2, hydrolyzed vegetable protein matter powder 1.2, chicken paste essence 2.5, chicken extract 2.5, chicken powder 1, pepper powder 0.6, zanthoxylum powder 0.6, chilli powder 0.6, black sesame powder 1, spring onion 0.7, garlic 0.7, ginger powder 0.8, turmeric 0.02, ethyl maltol 0.5,5 '-flavour nucleotide disodium 2, disodium succinate 0.1, acesulfame potassiums 0.05.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510637934.0A CN105146466A (en) | 2015-09-30 | 2015-09-30 | Solid compound seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510637934.0A CN105146466A (en) | 2015-09-30 | 2015-09-30 | Solid compound seasoning |
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| CN105146466A true CN105146466A (en) | 2015-12-16 |
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| CN201510637934.0A Pending CN105146466A (en) | 2015-09-30 | 2015-09-30 | Solid compound seasoning |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795432A (en) * | 2016-04-01 | 2016-07-27 | 广州聚注专利研发有限公司 | Coconut-flavor meat analogue condiment and preparation method thereof |
| CN105831686A (en) * | 2016-04-26 | 2016-08-10 | 江西省祥橱实业有限公司 | Instant compound seasoning suitable for preparing mixed rice noodles |
| CN105876729A (en) * | 2016-04-27 | 2016-08-24 | 江西省祥橱实业有限公司 | Healthy amino-acid-rich health-maintenance chicken essence and production method thereof |
| CN106387782A (en) * | 2016-09-13 | 2017-02-15 | 云南宏斌绿色食品集团有限公司 | Pickling and dehydration drying method of chilies and application of pickled chilies in food |
| CN106562376A (en) * | 2016-10-31 | 2017-04-19 | 山东鸿兴源食品有限公司 | Microcapsule chicken essence seasoning and preparation method thereof |
| CN106616876A (en) * | 2016-12-14 | 2017-05-10 | 钦州学院 | Abalone and campoys sauce and preparation method thereof |
| CN106690227A (en) * | 2016-12-28 | 2017-05-24 | 郴州市唐朝食品有限公司 | Recipe and preparation method of chicken roasting seasoning |
| CN107212352A (en) * | 2017-06-06 | 2017-09-29 | 四川科海生物技术开发有限公司 | A kind of preparation method of mushroom polypeptide flavoring |
| CN107252076A (en) * | 2017-06-26 | 2017-10-17 | 河南永达美基食品股份有限公司 | A kind of agglomeration resistance powdery preserved materials and preparation method thereof |
| CN108371293A (en) * | 2018-03-21 | 2018-08-07 | 江苏品和唯佳餐饮管理有限公司 | A kind of preparation method of fermented soya beans, salted or other wise juice all-match sauce |
| CN108464479A (en) * | 2018-04-02 | 2018-08-31 | 四川杨国福食品有限公司 | A kind of spicy chicken essence seasoning and its preparation process |
| CN108813535A (en) * | 2018-06-25 | 2018-11-16 | 珠海市宝门食品企业有限公司 | A kind of vegetarian diet chicken flavor flavoring compositions, steamed bean curd roll powder and preparation method |
| CN109793150A (en) * | 2019-03-02 | 2019-05-24 | 大连棒棰岛海产股份有限公司 | Sea cucumber intestine extract solid seasoning and its preparation method |
| CN110089718A (en) * | 2019-05-13 | 2019-08-06 | 武汉轻工大学 | A kind of sheet chicken essence seasoning and preparation method thereof |
| CN110301612A (en) * | 2019-07-25 | 2019-10-08 | 上海太太乐食品有限公司 | Utilize corn fermentation sauce/powder preparation solid condiment and granulation/flouring technology |
| CN110771857A (en) * | 2019-05-23 | 2020-02-11 | 合肥中科前方生物科技发展有限公司 | Salicornia bigelovii freshness-enhancing salt and preparation method thereof |
| CN111728180A (en) * | 2020-07-07 | 2020-10-02 | 湖北飘扬食品科技有限公司 | Chicken-flavored seasoning without animal ingredients |
| CN113040361A (en) * | 2021-03-31 | 2021-06-29 | 上海太太乐食品有限公司 | Novel chicken sauce seasoning and preparation method thereof |
| CN113475709A (en) * | 2021-07-20 | 2021-10-08 | 安琪酵母股份有限公司 | Yeast extract product with fresh-keeping and taste-enhancing functions, preparation method and application thereof |
| CN116019213A (en) * | 2023-02-27 | 2023-04-28 | 上海高更食品科技股份有限公司 | Special chicken wing compound seasoning for air fryer and application of special chicken wing compound seasoning |
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